The last garden stragglers
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EmailAs summer comes to an end, it’s time for the last garden clean up to take place. What should you do with that last cabbage, stray peppers and random onions that have survived the frost?
As summer comes to an end, the last garden clean-ups are taking place. What should you do with that last cabbage, stray peppers and random onions that have survived the frost? If you’re like me, you’ll have a hard time tossing those last garden stragglers into the compost. Luckily, a few years ago I ran across this great recipe for those remaining garden goodies.
The recipe first caught my attention do to its name: Dixie Relish. Now this relish is a favorite of ours at hotdog roasts and bratwurst dinners. I also generously add this relish to deviled eggs, sloppy joes and any other dish that needs a little zip.
I found the original Dixie Relish recipe in the Ball Blue Canning Book. It can also be found in So Easy to Preserve from Georgia State University. Whether you’re a veteran canner or a novice, I would highly recommend So Easy to Preserve as it is a fantastic resource for all your preservation needs.
Dixie Relish Recipe
5 pint jars
2 cups chopped sweet red peppers (about 4 medium-sized peppers)
2 cups chopped sweet green peppers (about 4 medium-sized peppers)
1 quart chopped cabbage (about 1 small head)
2 cups chopped onions
¼ cup salt
2 quarts cold water
¾ cup sugar
2 tablespoons mustard seed
2 tablespoons celery seed
1 quart 5 percent vinegar
Dissolve salt in 2 quarts cold water. Pour over chopped vegetables and let stand one hour. Drain. Combine sugar, vinegar and spices. Add vegetables and simmer 20 minutes before bringing to a boil. Pack boiling hot recipe into hot jars, leaving ½-inch headspace. Remove air bubbles, wipe jar rims and adjust lids. Process for 15 minutes in a boiling water bath. Enjoy!
Looking for more information on food preservation? Michigan State University Extension has great classes and information about food safety and food preservation. Additional information can be found on the United States Department of Agriculture’s National Center for Food Preservation.
